Spinach, Corn, Bean Fiesta Quinoa Bowl with Quick Lemon Dijon Dressing is a quick, easy and healthy vegan lunch or dinner recipe. Super versatile, veggie-filled, protein-rich bowl or salad with zesty summertime flavors that travels well.
For the past few weeks our lil family has been going to church and I couldn’t be happier about it 🙂 We found a local contemporary church that has a real casual environment that seems to fit us. We feel comfortable, welcomed and I think that it is something that we really needed. I know for sure that it is something that I needed and continue to need. See I haven’t really shared it on the blog, but I have been struggling with postpartum depression and anxiety since Baby Girl was born. Nothing seemed to help. I even tried medication (which I really didn’t want to do) and couldn’t find relief. The grip that it had on me was so tight that I literally felt like I was drowning.
Each time we go to church, I feel like I am getting some air and I can breathe a little better. It is a slow process but I feel like I might be getting a little bit better. This postpartum mess is nothing to mess with and I had no idea how debilitating it could be…I really feel for the millions of women that are out there struggling with this nightmare. I am finally talking about it on the blog in the hopes that we can debunk the stigma associated with the illness.
What does all of this have to do with this Spinach, Corn, Bean Fiesta Quinoa Bowl with Quick Lemon Dijon Dressing?? Not a whole lot, except that I have learned that when I fuel my body with wholesome, nutritious foods it does seems to help some of my symptoms. I feel more motivated to do things and the tightness in my chest seems to diminish just a bit. And although I have been complaining relentlessly about this dang South Georgia heat, I do want to hold onto summer just a little bit longer 😉 And to me the flavors and veggies in this fiesta quinoa bowl scream summer!! If you would like to learn more about quinoa, here is an excellent resource –> How to Cook Quinoa: All You Need to Know and Much More!
Baby Girl and I have have been munching on the fiesta quinoa bowl for lunch for the past few days! We have really enjoyed it! I scoop some up on a wheat cracker for her so she can feed herself. She does NOT want me feeding her anymore She is a BIG GIRL and is getting her first tooth 🙂 So while I am happy that she is reaching this milestone, I am not happy about the fussiness! But this too shall pass, right????
So you might be thinking that black beans would have been more logical in a fiesta quinoa bowl and you would be right! LOL 🙂 I meant to use black beans but accidently picked up red kidney beans when I was at the store with a fussy baby and trying to hurry, so I went with it 😉 It was actually a pleasant surprise and I enjoyed them in this dish. You could totally go with black beans and it would be great too! And that is another thing I loved about the fiesta quinoa bowl, it’s versatility!! You could use just about any combination of veg and beans that you like! You can also serve it cold, room temperature or warm so it travels well too 🙂
I wanted to take a moment before we get to the recipe to send out my thoughts, prayers and love to all those that are affected by Hurricane Harvey in the Houston area, Southeast Texas and Louisiana. They are going through a devastating ordeal and they need all of our support.
Here is your printable recipe for Spinach, Corn, Bean Fiesta Quinoa Bowl with Quick Lemon Dijon Dressing:
- I cup quinoa
- 8 oz. fresh or frozen spinach, chopped
- 8 oz. fresh or frozen corn kernels
- 1 can (15 oz.) red kidney beans, rinsed and drained
- 1 tbsp. chili powder
- 1 tsp. cumin
- 1 tsp. red pepper
- sea salt and fresh ground pepper, to taste
- Zest and juice of one lemon
- 2 tbsp. dijon mustard
- 2 tbsp. extra virgin olive oil
- sea salt and fresh ground pepper, to taste
- Prepare the quinoa according to package instructions.
- In the last couple minutes of the cooking add the spinach, corn and beans to heat through.
- Once the quinoa is tender, remove from the heat and scoop into a medium mixing bowl.
- Add spices and salt and pepper, to taste.
- Prepare the dressing by adding all dressing ingredients to a small mixing bowl. Whisk to combine and adjust seasonings as needed.
- Pour dressing into quinoa mixture and stir to combine.
- Serve warm, room temperature or cold.
If you liked this Spinach, Corn, Bean Fiesta Quinoa Bowl with Quick Lemon Dijon Dressing recipe, you might want to check out some of my other quinoa recipes: